Old-Fashioned Chocolate Pie with Golden Meringue

Description:
This old-fashioned chocolate pie features a smooth, rich chocolate custard filling poured into a flaky pie crust and topped with a light, fluffy meringue baked to a beautiful golden brown. It’s a timeless Southern-style dessert that’s creamy, comforting, and perfect for holidays or Sunday dinners.

Ingredients

Pie Filling

1 baked 9-inch pie crust
1½ cups granulated sugar
¼ cup unsweetened cocoa powder
¼ cup cornstarch
¼ teaspoon salt
3 cups whole milk
4 large egg yolks (reserve whites for meringue)
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Meringue

4 large egg whites, room temperature
½ cup granulated sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla extract

Instructions

Make the Chocolate Filling

In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in milk until smooth.
Cook over medium heat, stirring constantly, until thickened and bubbling.
Reduce heat and cook 1 minute longer.
Temper the egg yolks by slowly whisking in a small amount of the hot mixture, then return yolks to the saucepan.
Cook 1–2 minutes more, stirring constantly.
Remove from heat and stir in butter and vanilla.
Pour hot filling into the baked pie crust.

Make the Meringue

Preheat oven to 350°F (175°C).
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff, glossy peaks form.
Beat in vanilla.

Assemble and Bake

Spread meringue over hot filling, sealing it to the crust edges.
Bake for 12–15 minutes, until meringue is lightly browned.
Cool at room temperature for 1 hour, then refrigerate before slicing.

Tips and Variations

Always spread meringue over hot filling to prevent weeping.
Use whole milk for the creamiest custard.
For deeper chocolate flavor, add 1 ounce melted unsweetened chocolate to the filling.